• 7b2e1cd96299ddce633c6b17017aefda

Quinoa Chili

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

Prep
Cook
Serves 6people
Ingredients
1
cup of quinoa
1
tbs of olive oil
3
garlic cloves, minced
1
onion, diced
2
(14.5-ounce) cans of diced tomatoes
1
(15-ounce) can of tomato sauce
1
(4.5-ounce) can of diced green chilis
1 1/2
tbs of chili powder, or more, to taste
2
tsp of ground cumin
1 1/2
tsp of paprika
1/2
tsp of cayenne pepper
kosher salt and freshly ground black pepper, to taste
1
(15-ounce) can of kidney beans, drained and rinsed
1
(15-ounce) can of black beans, drained and rinsed
1 1/2
cup of corn kernels, frozen, canned or roasted
3
tbs of chopped fresh cilantro leaves
1
lime, juiced (optional)
1
avocado, halved, seeded, peeled and diced
Directions
1.
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2.
Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3.
Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
5.
Serve immediately with avocado, if desired.

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